Brussels Sprouts With Chestnuts

By Moira Hodgson

Updated Oct. 11, 2023

Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4(19)
Comments
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Ingredients

Yield:8 - 10 servings
  • 4pints Brussels sprouts
  • 2tablespoons unsalted butter
  • 1pound chestnuts, peeled
  • 1 to 2cups chicken stock (preferably homemade)
  • Coarse salt and freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

154 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 4 grams protein; 361 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Trim the outer leaves from the Brussels sprouts and cut a cross in each stem.

  2. Step 2

    Heat the butter in a heavy saucepan and add the chestnuts. Pour in the chicken stock, cover and simmer slowly for 20 minutes or until tender. Add the Brussels sprouts and add more stock if necessary just to cover.

  3. Step 3

    Replace the lid and cook for five minutes, or until tender. Correct the seasoning and serve.

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Ratings

4 out of 5
19 user ratings
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Comments

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Sophie

If you do this with pre-cooked chestnuts (which I did, from d’artagnan) and raw Brussels sprouts, put chestnuts in butter as directed then add stock and sprouts and cook uncovered for 20-30 mins. Not sure why the recipe suggests cooking sprouts for only 5 mins. Served with seared duck breasts and boiled, peeled turnips which sounds like something Oliver Twist would be forced to eat (with a little butter and honey) but Oliver Twist or anyone would be lucky to eat it.

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